Root rot of chilli and it’s management

Chilli is considered a good source of vitamin C (ascorbic acid) in food and beverage industries.It is also source of vitamin A and E. Apart from these, small quantity of protein, fats, carbohydrates and traces of minerals are also present. It has also acquired a great importance because of the presence of 'oleoresin', which permits better distribution of color and flavor in foods. Root rot of chilli caused by Rhizoctonia solani is a very important fungal disease and cause losses.The root rot infected plants of chilli show yellowing and withering of upright foliage. The whole plant wilts and dry up later on. When pulled up, the root system is found to be partially or fully decayed. The infection extends up to lower portion of the stem at ground level and a dark brown discoloration of the affected portion of the stem can be seen.Due to indiscriminate use of chemicals for management of diseases has given rise to the risk of pollution and other hazardous effects.This book makes an attempt towards the use of bio-agents and plant leaf extracts for the management of the disease in an eco-friendly manner.In future use of bio-agents and botanicals may reduce the use of fungicides .